Madeleines
MAKES about 28
PREPARATION TIME about 30 minutes, plus (overnight) resting and cooling COOKING TIME about 10 minutes
135g butter, plus extra to grease l
1 vanilla pod l
3 medium eggs l
125g sugar l
25g runny honey l
150g plain flour, plus extra to dust l
1 heaped tsp baking powder l
1tsp grated organic lemon zest l
Icing sugar, to dust l
1 The day before you want to serve, melt the butter and leave to cool until lukewarm. Cut open the vanilla pod lengthways and scrape out the seeds. In a bowl, beat the eggs, sugar, honey, vanilla seeds and a pinch of salt using a handheld electric whisk, until the mixture is frothy and light yellow. Sieve the flour and baking powder into another bowl. Add the flour mixture, lukewarm butter and grated lemon zest to the egg/sugar mixture and stir to combine. Cover the bowl and leave the batter to rest in the fridge for at least 12hr, or overnight. 2 The next day, preheat oven to 230°C (210°C fan) mark 8. Thoroughly grease a madeleine tin, then dust with flour, patting off any excess. Spoon batter into the depressions until they are
2∕3 full (if you only have 1 tin, you will need to bake the madeleines in batches). Bake in the middle of the oven for 8-10min, until golden brown.
3 Remove from the oven, briefly cool, then flip the madeleines out of the depressions and allow to cool further on a cooling rack. Before baking any further madeleines, clean the tin, re-grease and dust with flour. Repeat the process with the remaining batter. Dust the cooled madeleines with icing sugar and serve immediately.